Well, I haven't made this yet, but I found it on allrecipes.com and it got good reviews. It seems like a good alternative to meatsy chili.
| 1 | tbsp vegetable oil |
| 3 | cloves garlic, minced |
| 1 | cup onion, chopped |
| 1 | cup green bell pepper, chopped |
| 1 | cup red bell pepper, chopped |
| 2 | tbsp chili powder |
| 1 1/2 | cup mushrooms, chopped |
| 28 | ounce diced tomatoes |
| 15 | ounce black beans, undrained |
| 15 | ounce kidney beans, undrained |
| 15 | ounce pinto beans, undrained |
| 15 | ounce whole kernel corn, drained |
| 1 | tbsp cumin |
| 1 | tbsp dried oregano |
| 1 1/2 | tbsp dried basil |
| 1/2 | tbsp garlic powder |
| 2 | pepper, jalapeno, chopped |
| 6 | ounce tomato paste |
- Heat the oil in a large pot over medium heat. Cook and stir the garlic and onion in the pot until tender. Mix in the green bell pepper, red bell pepper, and jalapeno pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
- Mix the mushrooms into the pot. Stir in the tomatoes, black beans, kidney beans, pinto beans, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes (or until chili is thick enough), stirring occasionally.
Beans, Vegetables, First Course, Main Dish, Advance, Simmer, Vegetarian
| Nutrition Facts | ||||||
Serving Size 195.3g |
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Amount Per Serving |
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|
Calories 327 Calories from Fat
23 |
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% Daily Value* |
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|
Total Fat
2.6g 4%
|
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|
Saturated Fat
0.4g 2%
|
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|
Trans Fat
0.0g |
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|
Cholesterol
0mg 0%
|
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|
Sodium
37mg 2%
|
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Total Carbohydrates
60.1g 20%
|
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|
Dietary Fiber
14.9g 60%
|
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|
Sugars
6.0g |
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|
Protein
19.6g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
95% confidence  |
Good points |
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